#3535 - Ice Cream Cupcakes

(by Shirley McNevich)

good quality vanilla ice creamyour choice of toppings (sprinkles, jimmies, etc.)
any syrup toppings (chocolate, caramel, etc.)

Place cupcake liners into a pan or cookie sheet that will fit into your freezer. Place one scoop of vanilla ice cream into each cupcake liner. Add sprinkles, jimmies, etc. as desired. Keep them in the freezer until you are ready to serve. When ready to serve, add a little syrup topping, chopped peanuts, etc. to each (if you wish).

#3034 - White Chocolate Hazelnut Pie

(by Shirley McNevich)

1 1/4 cup cold milk
2 TBSP hazelnut flavored instant coffee creamer powder
2 - 3oz. boxed Jell-O white chocolate instant pudding mix
1 - 8oz. Cool Whip (thawed)
1 ready-made chocolate pie crust
chocolate jimmies (optional)

In a mixer add milk and coffee creamer--beat. Add both boxes of white chocolate pudding powder--beat until thickened. Remove from mixer--add 1/2 of the Cool Whip--stir to mix. Pour the mixture into the chocolate pie crust, then spread the other 1/2 of the Cool Whip over the top. Sprinkle some chocolate jimmies over the whole top of the pie. Refrigerate until cold.

#2126 - Creamy Mousse Pie

(by Shirley McNevich)

1 - 9" Keebler ready-made chocolate crust
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 1/2 cups heavy cream
2 tsp. vanilla
1/4 cup Domino's powdered sugar
chocolate jimmies (for sprinkling)

In a microwave safe bowl add chocolate bits and 1/2 cup of the cream--microwave :30 seconds at a time until melted, then stir until smooth. Add vanilla--stir. Cool to room temperature. In a mixer add 1 cup cream and powdered sugar--beat until peaks form. Remove bowl from mixer--add whipped cream to the chocolate mixture--stir until mixed. Pour chocolate mixture into the chocolate crust. Sprinkle chocolate jimmies over the top. Refrigerate until cold.